{"id":4593,"date":"2012-11-15T19:39:33","date_gmt":"2012-11-15T19:39:33","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4593"},"modified":"2012-11-15T19:39:33","modified_gmt":"2012-11-15T19:39:33","slug":"rhabarberkuchen-alternativ","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/15\/rhabarberkuchen-alternativ\/","title":{"rendered":"Rhabarberkuchen (alternativ)"},"content":{"rendered":"

Zutaten<\/strong>
\nQuark-\u00d6l-Teig<\/em>
\n150 g Magerquark
\n4 EL Vollmilch
\n6 EL \u00d6l
\n75 g Zucker
\n300 g Weizenmehl
\n1 Packung Backpulver
\nBelag<\/em>
\n1 kg Rhabarber
\nGuss<\/em>
\n1 unbehandelte Zitrone
\n1 Becher saure Sahne (200 g)
\n75 g Zucker
\n2 Packungen Vanillinzucker
\n2 Eier
\n2 EL Speisest\u00e4rke (40 g)<\/p>\n

Zubereitung<\/strong>
\nTeig<\/em>
\nQuark gut abtropfen lassen. Mit Milch, \u00d6l und Zucker verr\u00fchren. Mehl und Backpulver mischen, die H\u00e4lfte unter die Quark-Masse r\u00fchren. Restliches Mehlgemisch essl\u00f6ffelweise unterkneten. Teig mit bemehlten H\u00e4nden zu einer Kugel formen. Mit einer Teigrolle auf einer bemehlten Arbeitsfl\u00e4che ca. 0,5 cm dick kreisf\u00f6rmig ausrollen (35 cm Durchmesser). Die Teigplatte in eine gefettete Obstkuchenform (30 cm Durchmesser) legen, dabei einen 5 cm breiten Rand \u00fcberstehen lassen.
\nBelag<\/em>
\nVom Rhabarber die Bl\u00e4tter und die Stielenden abschneiden. Rhabarber waschen, dann 5 Minuten in kaltes Wasser legen, absp\u00fclen und abtropfen lassen. Schr\u00e4g in ca. 4 cm lange St\u00fccke schneiden. Rhabarberst\u00fccke sternf\u00f6rmig auf den Quark-\u00d6l-Teig in die Form legen. Den Teigrand umschlagen.
\nGuss<\/em>
\nZitrone waschen, trockenreiben. Die Schale auf einer mit Pergamentpapier belegten Reibe abreiben. Saure Sahne, Zucker, Vanillinzucker, Eier, Speise-st\u00e4rke und Zitronenschale verr\u00fchren. \u00fcber den Rhabarber gie\u00dfen.
\nIm vorgeheizten Backofen auf dem Rost, 2. Schiene von unten ca. 1 Stunde backen. Zwischendurch evtl. mit Pergamentpapier abdecken, damit er nicht zu braun wird. Kuchen auf Kuchengitter abk\u00fchlen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Quark-\u00d6l-Teig 150 g Magerquark 4 EL Vollmilch 6 EL \u00d6l 75 g Zucker 300 g Weizenmehl 1 Packung Backpulver Belag 1 kg Rhabarber Guss 1 unbehandelte Zitrone 1 Becher saure Sahne (200 g) 75 g Zucker 2 Packungen Vanillinzucker 2 Eier 2 EL Speisest\u00e4rke (40 g) Zubereitung Teig Quark gut abtropfen lassen. Mit Milch, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[307],"class_list":["post-4593","post","type-post","status-publish","format-standard","hentry","category-geback","tag-rhabarber","item-wrap"],"yoast_head":"\nRhabarberkuchen 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